Recipe - Ceaser Salad

1 Head romain lettuce, leaves
separated
1 Egg, lightly beaten
2 Garlic cloves, crushed
3 tablespoon Fresh lemon juice
One half cup Olive oil
4 Anchovy fillets, drained and
chopped
2 Hardcooked eggs, peeled and
quartered
One half cup Grated Parmesan
Three fourths cup Croutons

From Silver Palate

1. Rinse the lettuce and dry. Refrigerate wrapped in paper towels for
several hours to crisp the leaves.

2. Whisk the raw egg, garlic, lemon juice, and oil together and pour into
the bottom of a large saladbowl.

3. Add the lettuce, anchovies, and hardcooked eggs and toss thoroughly
with the dressing.

4. Add the cheese and toss again.

5. Sprinkle with the croutons and serve immediately. Pas the peppermill.
Posted to JEWISHFOOD digest V96 #67

Date: Wed, 30 Oct 1996 09:59:23 0200 (EDT)

From: Daniella De Picciotto daniela@dialdata.com.br